Experience dishes unique to Okinawa that are sure to become treasured memories of your trip
Exquisite French cuisine that makes the most of its ingredients
On first being appointed chef, Yoshinobu Kinoshita was uncertain how diners at Ginoza would receive the cuisine he had created for many years in Tokyo and Paris. And not all the ingredients he was accustomed to using were available here. But then he was lucky enough to meet some wonderful producers who transformed his view of local ingredients. Today he believes this was the moment he understood what it means to be a cook “in the true sense”. Because Ginoza is so much closer to the land, he is keenly aware of producers’ dedication to their work, and strives to reflect their passion, bringing out the best in each ingredient.
The finest ingredients in every season
Okinawa’s southern climate is mild but has distinct seasons, during which different fish and produce are at their best. In summer the local markets are filled with an abundance of colourful tropical fruit. From appetizers to desserts at the end of the meal, our chef combines the finest locally sourced seasonal ingredients with carefully selected foodstuffs from across Japan and overseas to create exquisite French cuisine. Fine wines from Hiramatsu’s extensive list, and aged awamoris that are hard to find even in Okinawa, complete an exceptional culinary experience.
Gourmet dining in exceptional surroundings
Situated in the Restaurant Building, surrounded by the natural beauty of Ginoza, the spacious main dining room has a high ceiling and large windows looking out onto the cobalt blue sea, with a fine view of the full moon drawing a glittering path across the water at dusk, and of the sun rising from the sea in the morning.
Chef Yoshinobu Kinoshita was born in Fukuoka Prefecture. After a spell at Restaurant Hiramatsu Hakata, he moved to France in 2005 and spent 18 months refining his skills at Restaurant Hiramatsu Paris. On his return to Japan joined the staff of Restaurant Hiramatsu Hiroo, before serving as head chef at Restaurant Hiramatsu La Cave in Azabu, and at Brasserie Paul Bocuse Ginza. He was appointed head chef at Ginoza when the hotel opened in July 2018.
Opening Hours
Breakfast | 7.30 to 9.30am (last orders)
Dinner | 5.30 to 8.00pm (last orders)
Bar | 5.30 to 10.30pm (last orders)
Place | Restaurant Building
* Dining arrangements for guests staying more than one night will be explained during your stay.
* The restaurant has no specific dress code, but please do not wear swimming costumes or loungewear.
* Please book your table in advance. For reservations on the day, contact the front desk by 3.00pm.
* The restaurant is also open to non-hotel guests.